Sicilian cannoli is an utterly heartwarming and delicious Italian dessert. It is made with two main components, i.e., the crispy shell and the rich, creamy filling.
For the shells:
1 cup all-purpose flour
1 small egg
½ tablespoon vegetable oil
½ tablespoon sugar
2 tbsp cup red wine
1 ½ tablespoons milk
1 egg white
vegetable oil for frying
For the ricotta filling:
2 cups whole milk ricotta
¼ cup powdered sugar
¼ tsp cinnamon
½ cup chocolate chips or chocolate shavings
2 tbsp powdered sugar
- The first step is to prepare the shells. For that, place all-purpose flour in a large bowl.
- Make a well in the middle using your hands and add oil, egg, milk, red wine, and sugar.
- Mix the ingredients well gently in the center using a fork and gently start adding flour from the ides to the mixture.
- Mix the ingredients well until you get a dough. Use your hands to knead the dough.
- Place the dough into a floured workstation and cut it into 12 equal pieces.
- Roll the individual piece into a ball and flatten it using a rolling pin. You can also use a pasta roller to turn the dough into a sheet. Keep the thickness to 1/8 inch.
- Using a circular cutter or a bowl of 4-inch diameter, cut the dough to get a disc.
- Use a cannoli mold to give these discs the shape. Use egg white to seal the edges.
- In a deep pot, heat oil and place the cannoli shells in it. Fry until they get a nice golden-brown color.
- Transfer the fried cannoli shells to a paper towel-lined plate to get rid of excess oil.
- Let the shells reach room temperature.
- Meanwhile, add ricotta, cinnamon, and powdered sugar in a bowl and mix until you get a smooth mixture.
- Pour this mixture into a piping bag and fill the mixture into the cannoli shells.
- Dip the sides of the cannoli into the chocolate shavings so that it sticks to the ricotta mixture.
- Dust the cannoli with powdered sugar and serve.
You can adjust the sweetness of the ricotta filling according to your liking. Add more sugar if you prefer sweeter filling.
You can prepare the cannoli shells ahead of time. Store them in an air-tight jar, and they are good to go for up to a week.
Always pipe the ricotta filling at the last moment just before serving. If you pipe it in advance, the cannoli shells will become soggy.